“You would think that the flavors of curry and pineapple wouldn't go together, but they do. My implementation of a dish at my favorite Thai restaurant.” - by stannius
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the cooked rice aside. Mix together curry powder, fish sauce, and pineapple juice in a small bowl.
- Heat the vegetable oil in a large skillet or wok over medium-high heat until the oil shimmers, and cook and stir the chicken and onion until the chicken is no longer pink and the onions are translucent, about 5 minutes. Stir in the cooked rice, pineapple chunks, and curry mixture, and cook and stir until the fried rice is hot, 5 to 10 minutes.
Nutrition
Amount Per Serving (6 total)
- Calories
- 352 cal
- 18%
- Fat
- 6.1 g
- 9%
- Carbs
- 56.9 g
- 18%
Based on a 2,000 calorie diet
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Reviews (34)
Rate This Recipe
"I am the recipe author. I made this as an experiment and my wife keeps clamoring for more. That's how I know when I've got a hit. I have since found that the following additions/substitutions work wel..." See morel: Egg; red bell pepper; broccoli; shrimp; scallions."
netka
"We really enjoyed this rice. I added frozen sweet baby peas a few minute before serving and just mixed them into the hot rice so they could thaw. I also added a generous handful of bean sprouts at t..." See morehe last minute. I served this to company in half a pineapple, sliced on the diagonal and hollowed out. Looked and tasted GREAT!"
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